EFFECT OF COOKING METHODS ON ANTIOXIDANT LEVELS OF RED ONION VARIETIES IN SRI LANKA

dc.contributor.author	Vithanage, Shayani
dc.contributor.author	Kandiah, Mathivathani
dc.date.accessioned	2021-08-11T03:44:16Z
dc.date.available	2021-08-11T03:44:16Z
dc.date.issued	2016-06-30
dc.identifier.issn	2659-2193
dc.identifier.uri	http://220.247.247.85:8081/handle/123456789/40936
dc.description	Food Science, BMS, Sri Lanka	en_US
dc.publisher	GARI Publisher	en_US
dc.relation.ispartofseries	Volume. 02;Issue. 02
dc.subject	Total antioxidant capacity	en_US
dc.subject	total phenolic content of onions	en_US
dc.subject	total reducing power	en_US
dc.subject	percentage inhibition	en_US
dc.subject	cooking-methods	en_US
dc.title	EFFECT OF COOKING METHODS ON ANTIOXIDANT LEVELS OF RED ONION VARIETIES IN SRI LANKA	en_US
dc.type	Article	en_US
dc.identifier.accno	53565	en_US